Take core out of center of cabbage.
Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
Add rice and bacon mixture together along with the garlic, dill and the veg oil.
Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
Place in a foil pan or roaster until all leaves etc. are done.
To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
Bake at 325°F for 1.5 to 2 hours.